Gastronomy and Restaurants

San  gil is a tourist town with a variety of meals. You can find different styles of restaurants, all with the flavors you want.  Here we have some descriptions of the restaurants and tipical meals in San Gil:

GRINGO MIKE'S SANDWICHES 

Taken from: http://off2colombia.com.co/san-gil-restaurantes/463-gringo-mike-san-gil

 It is a place where many americans and foreign people go to enjoy the meal and time. Its adress is calle 12 # 8-35 First floor in Casa Lopez. It is in the centro just a half block up from the main square, San Gil, Colombia. There you can enjoy:

• “Good food, Good cockteails.”

• "Excellent quality and freshness of food, besides abundant."

• "Specialists sandwiches"

CASONA CHINA RESTAURANT
tel 7240770 -7236389 

It is a place with authentic Chinese food and Delicious international dishes:

• CHOW FAN (fried rice) at different preparaciones. CHOP SUEY (Vegetables in soy sauce) 
• WHILE CHOW (Pasta China) lumpia and other delights. 

It has delivery service. It is located in Calle 9 No 9-35 Against the Prosecution. - In the Center of San Gil 

 AQUÍ DONDE LAZARO RESTAURANT

It is a typical restaurant in Santander, with all its food such as mute it is served only on Sundays meet bites with chicken and sausage or chopped mixed grilled chicken dipped in pineapple sauce or mushroom sauce in between other . It is located in the kilometer 5 route to Barichara.

 LA CASA DE LA PAELLA RESTAURANT

Taken from: http://restcasadelapaella.blogspot.com/

This restaurant is specialized in seafood. The rice shrimp, seafood casserole, shrimp casserole, and promotion of seafood stew and paella for two.  It is located in the route San gil - Bucaramanga. 

PIERROT RESTAURANT

Pierrot has as its main product pizza, all kind of pizzas which are delicious and the most requested special Pierrot. 

The prices are really comfortable and fit into any pocket. 

LA ISLA

It is a place in which people can go to share time with friends an family. It has different activities for your free time like bowling, video games, pubs and clubs to go dancing. It is also a gastronnomic place which offers a variety of brands like:

• Buffalo gives the service of a delicious buffalo meat burger.  
• Dotos where you can enjoy a delicious ice cream and much more.
• El Viejo Chiflas which offers a variety of santanderiana meals, hamburguers, sandwiches, meat, and more.
• Pollo Express where there are a variety of food including sandiches, hambirgures, hotdogs, etc.
  
• Empanadas Gurmet which offers empanadas in with different flavours.
• Tacos & Quates which sells mexican food.
• Yenny & Beto where you can find breakfasts, luch, fast food, etc.

El Fogón Guanentino Restaurant

Taken from: http://www.hotelesensangil.com/restaurantes.php

It is located in the Carrera 12 #19a-30 Santander Avenue in San Gil. It offers delivery service and is opened from the morning to the afternoon. Its specialty is the Santanderean typical food. You can find dishes which cost from $USD 7.5 to $USD 15.6. it doesn’t have parking lot. For further information, call (57) (7) 7244298.

Mirador Monserrat Restaurant

 If you want to enjoy a really good mute, you should go to this restaurant. It is located right in the center of the little town near San Gil called Pinchote. It is considered a pretty good restaurant, very neat and tidy, modern, and has a spectacular view. It not only has delivery service but also a free parking lot. You can pay either by cash or credit card. You can find dishes charged from $USD 7.5 to $USD 15.6. The address is Cl 6 5-02 Pinchote and its phone number is (57) (7) 7235736.

Taken from elgourmetanonimo.com

Gallineral Restaurant

This restaurant is located in the Gallineral Park which is in Carrera 11 # 5 - 63 San Gil. It offers a variety of Santanderean typical food, national and international food, and its specialty is sea food. For further information, call (57-7) 7237305-3005652653.

Balcon Sangileño

This restaurant is typical in San Gil- Santander where you can have and select many dishes from here, at the same time have fun with board games while you are waiting, its location is close to San Gil’s central park. Carrera 10 #12-03, southeasterner corner of Parque La Libertad, San Gil, Santander. 

Tony Santandereano

There are a lot of snacks like meat broth either with eggs  or arepa.

Lesa Restaurant

It’s a fast food restaurant and you can find there are dogs, pizza, hamburgers, sandwiches, pasta and fries. The best day for eating there is on Friday. It’s located in Carrera 5 Nº 10-14, their phone number is 7245588.

Paladine

It’s in the main park and it’s a very big place. It’s a fast food restaurant where they sell for example: lasagna, pate, desserts etc. It’s in calle 13 Nº 9-12. The phone is 7243762.

Carne Brava

It’s a big place, there is Santanderean food, for example: Oreada meat, cabro, pepitoria, arepa Santandereana and in the afternoon you can have fast food. Cr12 19 A-24 Av Santander Colombia, San Gil. Phone: (57) (7) 7243307.

Bahía Azul

It’s a rural place, there is sea food, it’s in Avenida Ragonessi Km 1 San Gil/ Bucaramanga, the phone is 7241249. It’s a place for sharing with your family and food is delicious.

Dónde Alipio

There is a big place, it is a place to share with, the menu includes: arepa santadereana, pepitoria, mute and mondongo. It’s located Cl 20 8-30 El Vergel Colombia, San Gil. Phone: (57) (7) 7244268.

Tacos Federal

Mexican food in which you can find tacos, guacamole, flautas, quesadillas and authentic nachos.

7 Tigres

It is a pizzeria in which you can find a viriety of pizzas that are delicious. It has 8 servings, its bigger presentation for the ones who are really hungy.

Sam's Gastro Pub

It is near the Libertad Park, its environment is suitable for every single plan you have, its speciality is sirloin. 

Kwoloon 9 Dragones Restaurant.

It is a chinese restaurant in which you can find a variety in its menu, the porticions are good and it has a homeliness atmosphere.

Montecarlo Restaurant

It has a good service, environment and tipical food from Santander. The prices are reasonable and a viriety of dishes.


In the following map you can find the location of some restaurants:

Taken from: http://www.paginasamarillas.com.co/busqueda/domicile+foods+and+beverages-san+gil+lang+en

1. Chicken Cronch                                 6. Restaurante el Gallineral
2. Lasagna y Spaguetti                            7. Restaurante Donde Goyo San Gil
3. Fonda de Arrieros                               8. Restaurante Cowloon 9 Dragones
4. Paladine Pastas                                  9. Restaurante Grill Pozo Azul
5. Restaurante Doña Mery                       10. Restaurante el Fogón Guanentino

TYPICAL MEALS

AREPA:
Ingredients:

• Yellow corn
• Crackling                                           

  

  Taken from: http://anecdotasvividas.blogspot.com/2012/05/un-amasijo.html

• Salt

Preparation:

Take a pound of soft yellow corn, boiled in five liters of water with half a pound of ash until the skin of the corn begins to detach. Then the rest of the corn it is washed in a basket and let resting in cold water overnight. Grind the crackling and the corn, and put a little. Then all the ingredients mixed all together until you get a smooth texture to form the arepa, brown in both sides in a pot until it gets toast. The secret to avoiding soften while serving is to place them with enough space between them. 

MUTE: 

It is a typical meal which has as ingredients: 

• 16 glasses of water
• 1 peeled and chopped hand of beef.
• 1 ½ pounds ribs of beef 
• 1 pound of roast pork 
• 1 ½ pound of burst.
• 1 ½ pounds of de-grained cooked corn.
• 1 pound of peeled potaotes, chopped or slice in segmentes.
• 1 pound of peeled and chopped winter squash.
•  1 eggplant
•  ½ pound of green beans (optional).     

  

  Taken from http://www.colombia.com/gastronomia/asi-sabe-colombia/sdi140/16212/mute-santandereano

• ½ pound of soaked chickpea. 
• ¼ pound of conchigliette and  2 springs of guascas.
• 2 spoons of  parsley, chopped, Salt, pepper and cumin to taste. 
• 2 cups of stew. 
• 1 pinch of bicarbonate.
• Onions

Preparation:

Cook the ribs, the roast pork and the onions together in 12 cups of water for about an hour. Take them off. Grind the roast pork and cut the ribs. Cook the burst with the pinch of bicarbonate and water for about 45 minutes in the pressure cooker. The hand of beef it is also cooked with 4 cups of water in a pressure cooker for about a half of hour. Take it off and grind it. Combine the wines of the ribs and the hand and cook the corn and the  chickpeas for about 20 minutes. Finally, add the conchigliette, the eggplant and the winter squash, it is covered and left to cook in a very low heat for about 25 minutes. Take the meats back to the wine, add the guscas and leave the mute cooking in a very low heat for about 10 minutes. It is served and to each portion add a spoon of hot stew and spray the parsley.

CABRO

Ingredients:

• 20 pounds of soft and heavy sheep. 
• 8 sticks of onion, chopped.
• 1  cup of parsley. 
• 1 cup of chopped coriander. 
• 1 spoon of crushed seeds of coriander. 
• 1 cup of vinegar.  
• 2 cups of bread crumbs. 
• 2 cups of anatto (achiote). 
• 1/2 cup of lard.    
• 1 stick of onion.
• 3 cloves of garlic 



Taken from: http://www.petitchef.es/recetas/el-cabro-cabrito-asado-fid-1359986

• Salt, pepper and cumin to taste. 

The beef with salt, onion and coriander are soaked in water for about 3 hours. Take it off and prick everywhere with a sharp knife inpregnating it with the seasonings (vinegar, pepper, cumin, salt, and garlic). 

The next day, cook the beef with enough water and add coriander, parsley, and chopped onion. It has to boil over a low heat until the beef gets soft for about an hour. Take it out and strain the rest of the water. When roasting it must be seasoned again piece by piece, this time with lard and anatto.

Sprinkle it with the bread crumbs and put it on a charcoal grill, after that cut in little protions and serve them.

It can also be baked a half an hour.

SOPA DE VENAS:

Ingredients:                                                            

Taken from: http://comidadecolombia.blogspot.com/2011/03/sopa-de-venas.html

•  Flavor cubs
• Beef bone
• Chickpea
• Veins
• White onion
• Tomato
• Pea
• Potato
• Breadcrumbs
• Parsley
• Coriander
• Salt

Preparation:

In a large pot with cold water mix two cubes of flavor, a beef bone, half a pound of soaked chickpeas from the night before, two pounds of chopped veins, three white chopped onions, two chopped tomatoes, parsley, coriander and salt to taste. Get them boil and when the chickpeas are soft, add a half a pound of green pea and one pound of potato peeled and chopped. When everything is cooked, add to the soup some bread crumbs and the beef bone is removed before serving.

TAMALES

Ingredients: (12 tamales)

Taken from: http://misaventurasen2ruedas.blogspot.com/2012/09/tours-colombia-del-21-al-29082012.html

• 2 pounds of pork ribs, cut into small pieces
• 12 pieces of chicken
• 1 pound pork belly, cut into small pieces
• 4 medium potatoes, peeled and sliced
• 2 large carrots, peeled and sliced
• 6 cooked eggs, sliced
• 1 cup peas
• 3 cups cooked rice

Preparation

Place all the marinade ingredients in the blender and blend until smooth. Reserve ½ cup of the marinade to prepare the masa. In a large plastic bowl place all the meat, add 1 ½ cups of the marinade. Mix well, cover and refrigerate overnight. To prepare the masa: Place the masarepa in a large bowl, add the water, salt, sazon Goya or color and reserved marinade. Mix well with a wooden spoon or your hands. Wash the leaves well with hot water and set aside. To assemble the tamales: Place 1 piece of the leaf on a work surface and place a second leaf on top, pointing in the opposite direction, like forming a cross.

CALDO DE HUEVO

Taken from: http://calichana.com/files/comida.html

Ingredients: (4 servings)

• 4 cups milk
• 2 cups water
• 4 eggs
• ½ cup chopped fresh cilantro, plus more for serving
• 3 scallions chopped
• Salt and pepper
• Bread with butter to serve 

Preparation

Place the milk and water in a medium pot and bring to a boil. Add the onion, salt and       

pepper and cook for 3 minutes. Reduce the heat to medium and add the eggs without 

breaking them. Let the eggs cook for 3 minutes and add the cilantro. Serve warm with 

bread on the side and garnish with fresh cilantro.

MONDONGO
Ingredients (6- 8 Servings)

Taken from: https://www.flickr.com/photos/sangilsantander/7349640872/

• 1 pound beef tripe (mondongo), cut into small pieces
• Juice of 1 lime
• 1/4 teaspoon baking soda
• 1 1/2 pounds pork meat, cut into small pieces
• 3 Colombian chorizos, sliced
• 1 tomato, chopped
• 2 scallions, chopped
• 1/4 cup white onion, chopped
• 4 small potatoes, diced
• 1 pound yuca, diced
• Salt and pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon achiote
• 1/3 cup fresh cilantro
• 1 garlic clove, chopped
• water 

    Preparation
    Wash the tripe with warm water and rub with lime juice. In a large pot combine the tripe, baking soda, and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 to 2 hours or 45 minutes if using a pressure cooker. Drain the tripe and discard the water. In a large pot, place the cooked tripe, pork meat, chorizos, tomato, scallions, onion, garlic, cumin and achiote. Add enough water to cover. Bring to a boil, and then reduce the heat to low and simmer slowly. For about 45 minutes. Add the yuca, cilantro and potatoes. Cook for 30 minutes more. Ladle into bowls, and garnish with additional fresh cilantro and lime wedges. Serve with white rice, avocado, banana and hot sauce(ají) on the side.

    CHORIZO

Taken from: http://dondealmorzamos.blogspot.com/2011/01/chorizos-del-valle.html

   This primarily involved sauteeing a red onion and some scallions over a high heat before 

   adding two of the sausages chopped into chunks along with some chopped carrots and 

   potatoes to brown slightly. Meanwhile we blitzed two scotch bonnets, 3 or 4 cloves or 

   garlic and a good dollop of green seasoning in the hand blender to make a piquant paste 

   which was then used to coat the meat and vegetables as they softened.

   CARNE OREADA

Taken from: http://inf.travel/company/restaurantecarnebravasangil/descripcion

   Ingredients

•    capon meat 
•    white onion 
•    garlic 
•    cumino
•    Orange 
•    panela 
•    salt

    Preparation

   It is recommended capon meat with a uniform thickness of about one centimeter. seasoned 

   with crushed garlic, striped white onion, salt and cumin. Marinated once he waters the 

   juice of an orange and a little scraped panela. preserving left overnight and then exposed 

   to the sun for a day or two. oreada can be consumed, dry roasted or grilled.

   SOBREBARRIGA

Taken from: http://www.elgourmetanonimo.com/tag/sobrebarriga/

    Ingredients:

•     2 lbs flank steaks
•     trimmed of all fat1 1/2 teaspoons salt
•     fresh ground pepper
•     3 teaspoons vegetable oil (for marinade)
•     1 cup coarsely chopped onion
•     1/2 cup diced celery
•     1 teaspoon minced garlic
•     4 small tomatoes
•     3 teaspoons oil (for frying)
•     2 cups water
•     12 ounces beer
•     1/2 teaspoon salt
•     1 teaspoon ground cumin

    Preparation

    Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, 

    garlic, and tomatoes. The next day, heat 3 tsp oil over high heat in a heavy Dutch oven 

    and add the steak; brown it quickly on all sides without burning. Transfer the steak to a 

    plate and sauté the vegetables until they are soft but not brown. Return the meat to the 

    Dutch oven. Pour in the water and beer and bring to a boil. Cover the Dutch oven and 

    cook slowly for about two hours until the meat is tender. The last hour of cooking add the 

    final ½ tsp of salt and the 1 tsp of ground cumin. Finally remove the flank steak and put on 

    an oven-proof plate. Top with onions, etc., and brown under the broiler.